Key lime pies are one of our favorite pies of all time!
But, if you can't find key limes, then we suggest to use the second best.... fresh limes, which are easier to find at your local supermarket.
Lime and Blueberry Pie is my take on a key lime pie with a twist! This lime pie is made with fresh limes (as a substitute for the key limes,) egg yolks, sweetened condensed milk, along with fresh blueberries in the filling and on top.
It's luscious, creamy and smooth texture with such intense flavors from the tangy filling, making this a delicious dessert! Plus a burst of fresh blueberries inside and on top, all over an oatmeal cookie crust turns this delicious dessert... into a FANTASTIC one! This pie is so yummy you can serve it all summer long!
I think it is the infusion of the citrus with blueberries that go so well together, makes everyone fall in LOVE with the taste, and you'll absolutely will want to make this pie again!
I will show you easy "step-by-step" how to make my Lime and Blueberry pie for you to enjoy.
Lime and Blueberry Pie
- 12 oz of Oatmeal cookies
- 1 Tbsp. sugar
- 1/3 cup graham cracker crumbs
- 1 stick unsalted butter, melted
- 2 egg whites
- 1 Tbsp. sugar
- 4 egg yolks
- 1 can (14oz) sweetened condensed milk
- 3 oz Lime juice or 2 Limes juiced
- 1 Tbsp. Lime zest
- 1+ 1/2 cup fresh blueberries, and extra for topping
- fresh blueberries
- whipped cream
Pre-heat oven 350 degrees.
Use a food processor or a mini chopper and pulse to crush cookies into fine crumbs. Combine all crumbs, sugar and butter in a small bowl.
Use a 10 inch round ( spring-form) pan with a removable bottom. Take a measuring cup to press crumbs onto the bottom of the pan and around the sides. Bake in oven for 10 minutes.
Remove and set aside to cool completely.
Scatter one cup of fresh blueberries over the crust.
In a small bowl, combine egg whites and sugar. Beat on high speed until soft peaks are formed, set aside.
In a large bowl, combine egg yolks, condensed milk, lime juice and zest.
Blend or whisk until well blended.
Gently fold in white peaks with a rubber spatula. Slowly folding until well combined.
Bake for 15 minutes. Remove from oven and allow cool for about 10 minutes.
Arrange remaining blueberries on on top. Refrigerate for 2 to 3 hours, or overnight is best.
Serves 10 to 12